1 large eggplant, cut into thick discs
For the salad:
persian cucumber, large dice
cherry tomatoes, halved
radish, diced (optional)
freshly squeezed lemon juice
Preheat oven to 425 degrees F.
Arrange sliced eggplant on a cutting board.
Liberally salt both sides of eggplant and let it sit for 5-10 minutes to let it "sweat" and release some moisture.
Pat down the eggplant with a paper towel to remove water and place on parchment-lined baking sheet.
Brush olive oil on both sides of eggplant and season with garlic powder, salt, and pepper.
Roast for 30 minutes (flipping halfway), or until tender and golden brown.
While the eggplant is roasting, place the cucumber, tomato, radish, mint, and parsley in a large bowl.
Add lemon juice, olive oil, salt, and pepper.
Taste and adjust for seasoning.